Our blend of stone-ground gluten-free flours is ideal for preparing egg tagliatelle, lasagne, agnolotti, gnocchi and fresh egg pasta in general.
It is made with our rice, corn, sorghum and buckwheat flours.
Our mix of natural flours for Pasta mix is gluten-free, without starches and without added sugars.
Stone ground flours
The rice flour used comes from Round rice, very rich in starch and ideal for gluten-free dough, and is also very workable and fragrant.
Buckwheat flour comes from dehulled buckwheat, so the flour is very light and fine-grained, very soft and ideal for sweet and savory dishes and to be mixed with other flours, or for crepes and pancakes.
Corn flour is a mix of fine corn varieties and ancient Piedmontese varieties, 5 corn varieties in total which create intense and particular colors and aromatic bouquets.
Sorghum flour comes from our hulled white sorghum, for a nut-colored flour, rich in fiber and flavor.
All our flours are without preservatives and additives, they are stone ground, furthermore the cereals are grown in Piedmont by our farm.
